Vietnamese Chicken and Vermicelli Salad Bowls

Vietnamese Chicken and Vermicelli Salad Bowls

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 31, 2017.
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Be sure to wipe the pan out and add extra oil between batches.

Ingredients

Vietnamese Chicken

  • ½ red onion, finely diced
  • 600g chicken mince
  • 3 tablespoons Vietnamese paste
  • 3 eggs
  • ½ cup panko breadcrumbs
  • 1 tablespoon fish sauce
  • ½ teaspoon salt

Dressing

  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons Vietnamese paste
  • 2 tablespoons olive oil
  • 1 tablespoon sweet chilli sauce

Vermicelli Noodles and Salad

  • 250g vermicelli noodles
  • ½ iceberg lettuce
  • 1 capsicum
  • 2 carrots
  • 1-2 teaspoons vinegar (e.g. white wine, red wine, rice wine)

Steps

  1. Bring a full kettle to the boil. Preheat BBQ on hot plate to medium-high (if using). In a large bowl, mix together all Vietnamese chicken ingredients and set aside.
  2. In a small bowl, mix together all dressing ingredients and set aside.
  3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Spoon heaped tablespoons of Vietnamese chicken mixture into the pan and press down lightly. Cook, in batches, for 1-2 minutes each side, until cooked through. While chicken is cooking, prepare vermicelli salad.
  4. In a heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain well. Return to bowl, toss with dressing and season to taste with salt and pepper. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
  5. Finely shred lettuce; thinly slice capsicum; grate carrots. Toss all in a medium bowl with vinegar and a drizzle of olive oil. Season to taste with salt and pepper.
  6. To serve, divide vermicelli noodles between bowls and top with salad and Vietnamese chicken.

Nutritional Information

Energy 2417 kj
578 kcal
Protein 32.6g
Carbohydrate 58.9g
Fat 23.4g